Twix Cake from My New Cookbook

My new Twix Cake is the ultimate chocolate lover’s dessert. With layers of milk chocolate cake, chocolate caramel buttercream, shortbread cookie crumbs, and homemade salted caramel, it’s impossible to resist.

Twix Cake

Talk about the kind of cake that becomes the talk of the town! This Twix cake is the ultimate candy cake and perfect cake for your chocolate and caramel loving friends and family. In fact, it’s Ryan’s choice for his birthday cake!

It’s in my new cookbook, but I couldn’t resist adding it to the blog because everyone needs to make this cake.

What You Need to Make This Recipe

• Cake flour
• Cocoa powder
• Baking soda
• Vinegar
• Eggs
• Unsalted butter
• Vanilla extract
• Granulated sugar
• Light brown sugar
• Powdered sugar
• Heavy whipping cream
• Buttermilk
• Chocolate chips
• All-purpose flour
• Sour cream
• Twix bars

How to Make Twix Cake

There are several elements that go into making this cake, but don’t let that scare you off. You’ve got this!

Plan Ahead

My suggestion is to spread the process out over the course of a few days. Day one, you can make cake days. On the second day, make the shortbread cookie crumbs and caramel, and on the third day, make the buttercream and decorate the cake.

How to Make the Cake

To make the cake layers, start by preheating your oven to 325 degrees F for 30 minutes or so. While the oven preheats, prep your pans and start the cake batter.

• In a medium size mixing bowl, whisk the cake flour, cocoa powder, and salt to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla and stir to combine.

• Turn the mixer to low speed and add ⅓ of the flour mixture to the butter mixture. Mix until just incorporated and then add half of the buttermilk, followed by another ⅓ of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until just incorporated.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Gently fold in the sour cream.
• Divide the batter evenly between the prepared pans (about 20 ounces in each pan) and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

Pro Tips for Moist Cakes

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Shortbread Cookie Crumbs

You’ll love these shortbread cookie crumbs in the cake. Not only do they add some great texture, but the flavor brings the Twix elements to the next level.

You’ll just be combining sugar, butter and flour to make the crumbs. Easy peasy! Just make sure to check the cookie crumbs half way through baking to give them a little toss with a fork for even baking.

How to Make Homemade Salted Caramel

To make homemade salted caramel, you actually don’t have to be too hands-on. In fact, I want you to keep your hands off for the majority of the time!

• You’ll start by combining the sugar, water, and corn syrup (or honey) over the stove on medium heat.
• Stir the mixture until the sugar dissolves and then step back!
• Allow the mixture to boil and cook. Stirring the sugar mixture at this point will encourage crystallization and we don’t want that!
• It will take a few minutes for the mixture to change color, but once it does, stay close by.
• You’re looking for the mixture to turn a dark golden brown, amber color. Check the pictures below for guidance.
• Once you’ve reached the right color and your mixture is about 380 degrees F., you’re ready to start SLOWLY adding warm heavy whipping cream.
• Using warm heavy whipping cream will decrease the chance the mixture hardens.
• Once you’ve added all the cream, you can stir in the vanilla and salt.
• Allow the mixture to cool completely before using in your buttercreams and cakes.

How to Make the Best Buttercream Frosting

To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

NOTE: For this chocolate caramel buttercream, you’ll be heating the cream and the chocolate together first, creating a ganache, and then adding it to the creamed butter. This ensures your chocolate doesn’t harden as it hits the cold butter.

Other Chocolate Cakes You’ll Love

• Life-Changing Chocolate Cake
• Ultimate Chocolate Peanut Butter Cake
• Dark Chocolate Peanut Butter Cake
• Better Than Anything Cake
• Decadent Snickers Candy Bar Cake

Twix Cake

4.93 from 27 votes

Milk chocolate cake layers, shortbread cookie crumbs, chocolate caramel buttercream, and homemade salted caramel.

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Ingredients

  

FOR THE MILK CHOCOLATE CAKE

• 3/4 cup (169.5 g) unsalted butter, room temperature
• 3/4 cup (165 g) brown sugar
• 1 cup (200 g) granulated sugar
• 5 eggs, room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 1/2 (120 g) cup sour cream, room temperature
• 3 1/4 (400 g) cup cake flour
• 1/2 cup (50 g) cocoa powder
• 1 tsp (6 g) salt
• 2 cups (480 g) buttermilk, at room temperature
• 1 1/2 tablespoons (21 g) white distilled cooking vinegar
• 2 1/2 teaspoons (10 g) baking soda

FOR THE SHORTBREAD COOKIE CLUSTERS

• 1/4 cup (50 g) granulated sugar
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 2 cups (240 g) all-purpose flour

FOR THE CARAMEL

• 1/2 cup (100 g) granulated sugar
• 4 tablespoons (59.15 g) water
• 1 teaspoon (5 g) light corn syrup
• 1/4 cup (57.75 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 10 ounces milk or semi-sweet chocolate
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 tablespoon (13 g) pure vanilla extract
• 1/2 cup homemade caramel recipe above
• Pinch of salt

FOR THE GARNISH AND FILLING

• Twix bars chopped

Instructions

 

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk the cake flour, cocoa powder, and salt to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla and stir to combine.
• Turn the mixer to low speed and add ⅓ of the flour mixture to the butter mixture. Mix until just incorporated and then add half of the buttermilk, followed by another ⅓ of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until just incorporated.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Gently fold in the sour cream.
• Divide the batter evenly between the prepared pans (about 20 ounces in each pan) and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

FOR THE SHORTBREAD CRUMBS

• Set your oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.
• Using a stand mixer fitted with the paddle attachment, blend the butter and sugar on medium speed for 1 minute.
• Add flour and mix until ingredients come together in a crumbly dough.
• Bake for 10 minutes. Toss. Bake for 10 minutes more, until golden brown. Cool completely.

FOR THE CARAMEL

• Mix the sugar, water, and corn syrup in a small saucepan over medium heat.
• Meanwhile, heat the cream in a microwave safe bowl for 1 minute. Set aside.
• Bring the sugar mixture to a boil, but DO NOT STIR! (Stirring encourages crystallization). Let mixture cook until it turns golden brown/amber color. It happens quickly, so keep an eye on it. Refer to THIS post for details.
• Remove the sugar syrup from the heat and very slowly stir in the cream, followed by the salt and sugar. Cool completely before using.

FOR THE BUTTERCREAM

• In a bowl fitted with a paddle attachment, beat the butter on medium high until light in color and fluffy in texture, about 3 minutes.
• In a microwave safe bowl, heat the cream for about a minute. Pour the hot cream over the chocolate chips. Stir to melt the chocolate and create a smooth ganache. Set aside to cool slightly.
• With the mixer on medium speed, gradually add the chocolate ganache to the butter. Scrape the sides of the bowl and mix again until the mixture is smooth and silky.
• With the mixer on low speed, gradually add the powdered sugar. Beat on low speed for 1 minute, or until the powdered sugar is fully incorporated.
• Add the vanilla and salt and beat until combined.
• Stream in ½ cup of the salted caramel.
• Scrape down the sides and bottom of the bowl again, and then turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes. The mixture should be silky and smooth and lighter in color.
• If the buttercream seems too soft, you can refrigerate it for about 15 to 20 minutes before using.

FOR THE ASSEMBLY

• Place the first cake layer on a cake board and spread about ¾ to 1 cup buttercream over the top.
• Sprinkle about ½ cup of the shortbread crumbs and then some chopped Twix on top. Pat into place.
• Drizzle a couple tablespoons of the caramel over the crumbs.
• Place the second cake layer on top and repeat these steps.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 to 15 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with remaining buttercream.

Notes

Note
If you need to save some time, you can use store bought shortbread cookies along with the Twix in between the layers.

Course: Dessert

Cuisine: Cake

Keyword: caramel, Chocolate Cake, chocolate caramel buttercream, Milk Chocolate Cake, Twix Cake